Shrimp and Mushroom Zucchini Pasta

Zoodles are a staple low carb dinner for us because they’re quick to make and extremely versatile.
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hrimp Zoodles are a staple low carb dinner for us because they’re quick to make and extremely versatile. As long as you have a spiralizer for vegetables, you can make zoodles from zucchini, squash, broccoli stems or even daikon radish! A spiralizer is a great addition to any low carb kitchen. We put an Italian spin on this recipe by adding some classic, Italian seasonings and a hearty sprinkling of Parmesan cheese. You can also swap in some vodka sauce for a creamier zoodle recipe!

Any way you serve it, you’ll love this quick and easy dinner!

Shrimp and Mushroom Zucchini Pasta
Serves 2
An Italian inspired dish with naturally low carb spiralized zucchini in place of traditional pasta
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 tbsp Olive Oil
  2. ½ lb White Mushrooms
  3. 2 tbsp Butter
  4. 12 oz. Shrimp, peeled
  5. 1 Large Zucchini
  6. ½ cup Marinara Sauce
  7. Salt
  8. Pepper
  9. Red Pepper Flakes
  10. Basil
  11. Oregano
  12. Parmesan Cheese
Instructions
  1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Slice your mushrooms and fry them up until they’ve soaked up most of the oil.
  2. Add 2 tablespoons of butter and let the mushrooms cook until they’ve turned golden.
  3. Add shrimp and let them cook about 4 minutes on each side.
  4. While the shrimp are cooking, make your zoodles by using a spiralizer. Twist a zucchini into the tool until it looks like noodles.
  5. Once the shrimp are cooked and pink, toss the zoodles in and mix it all up. Let it cook for about 2 minutes.
  6. Then add your marinara sauce, season with salt, pepper, red pepper flakes, basil and oregano.
  7. Toss it all together and enjoy with a sprinkle of Parmesan cheese!
Nutrition
  1. Each serving is 440 calories, 28 grams of fat, 39 grams of protein and 7.5 grams of net carbs.
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1 comment

Looks yummy, going to try tonight.

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